Lightly coat a 9-by-13-inch baking pan with cooking spray.

Transfer to the prepared pan; use a spatula to spread evenly.

Sprinkle cake mix evenly over the sweet potato mixture.

Sweet potato dump cake in a bowl, topped with a whipped cream dollop

Photo:Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf

Drizzle butter over the cake mix, making sure minimal dry spots remain.

Sprinkle pecans, graham cracker crumbs and oats evenly over the top of the cake.

Let cool at room temperature for 15 minutes before serving.

Ingredients for the sweet potato dump cake

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf

To make ahead

Refrigerate cooled cake, covered, for up to 3 days.

Yes, you might!

Make plain mashed sweet potatoes and puree them in a food processor until smooth.

Sweet potato puree in a clear mixing bowl, getting whisked with hand whisk

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf

Extra sweet potato puree can be used insoups,casserolesor biscuits.

Yes, dump cakes need to be refrigerated after they’re baked and cooled completely.

Refrigerate in an airtight container for up to 3 days.

Sweet potato puree in a baking pan, getting topped with dry cake mix

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

Ingredients for the sweet potato dump cake in a baking pan

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf

Sweet potato dump cake, baked in a baking pan

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf